Food Culture — Saturday, March 13, 2010 19:45
Dip, Dress, Spoon, Repeat; Something to Love Arriving in a Fridge Near You.
Abby’s Table California debut at San Francisco’s Gluten Free “Cooking Spree”
Saturday, March 13, 2010 19:41
On October 30th, the abandoned Bay Bridge did not stop over 300 guests from attending a gluten free food expo and “cooking spree” hosted by the National Foundation for Celiac Awareness (NFCA). Representing affiliate businesses included Bay Area local businesses as well as larger well-known gluten free businesses such as Mary’s Gone Crackers and Aidel’s [...]
Seasoning
Thursday, March 11, 2010 20:04
I had always been taught to season at the very end of the cooking process and not to add salt to a marinade. Salt draws moisture from the product. My father always told me that any reduction of water will increase the ratio of salt to product, which may make the final product too salty. [...]
Love My Oregon Peeps!
Thursday, March 11, 2010 20:03
The drive down I-5 was sunlight and gentle, though the traffic was sluggish until we made it past Eugene. I had expected the 5 to be swollen until at least past Portland, maybe even Salem, but we could barely sustain a creeping 55 miles per hour. However, it was a beautiful drive through the Willamette [...]
A Burst of Epiphany
Thursday, March 11, 2010 20:01
I have had this regular guest for most of the 2 1/2 years my restaurant has been open. He’s a tad garrulous at times, overly particular about his food, and generally finds himself to be very knowledgeable. He is not overly respectful of either the back or the front of the house. He is sometimes [...]
A Simple Bite
Thursday, March 11, 2010 20:00
A man came into the restaurant tonight with his wife and mother for his birthday dinner. They each asked me a series of questions seeking clarification about certain menu items. Is the fried chicken traditional? I gave the whole spiel about the chicken: how it spends 24 hours brining in salt water; 24 hours [...]
Is That What We Eat?
Thursday, March 11, 2010 19:59
I posted a link to the video that I edited of Skeeter breaking down a hog’s head to make headcheese for the restaurant. My friend, John Moody (Moodyfilm.com), and I had filmed Skeeter process a whole hog into manageeable parts to be served at the restaurant. This was the biggest hog that had come through [...]
Could Someone Please Feed Us?
Thursday, March 11, 2010 19:56
I have been enjoying the dance of Capital and Demand (read us, THE PEOPLE, the people that buy the Snickers Bar and hence create the demand for Snickers) in the nutritional arena lately. Nestle, the world’s biggest food company, is changing the way they do business. Rather than maintaining Nestle’s role as a seller [...]
Where’s Your Beef From?
Thursday, March 11, 2010 19:55
How many people could answer that question? I don’t mean which supermarket, but rather from which ranch and from which slaughterhouse. Follow that question a bit farther and ask about the conditions on that ranch. Are anti-biotics used? Are chicken remains ground up and sprinkled into the grain to provide more protein? How many cattle [...]
The Future of Fish
Thursday, March 11, 2010 19:51
A guest came into the restaurant tonight and started asking questions. While you are on stage (behind the bar) you receive questions from every angle, and concerning every facet of the business. And quite rightly, since people ought to be aware of what they are eating and how it is served and even the basic [...]
